Rosemary Polenta

Name: Rosemary Polenta
Ingredients: 1/4 lb unsalted butter; 1/4 cup olive oil; 3 minced garlic cloves (1 tbls.); 1/2 - 1 teaspoon crushed red pepper flakes; 1 teaspoon minced fresh rosemary leaf (or 1/4 tsp. dried); 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 3 cups chicken stock, preferably homemade (or veg. stock); 2 cups half-and-half; 2 cups milk; 2 cups cornmeal; 1/2 cup good grated parmesan cheese; flour; olive oil; butter, for frying

15 ingredients

1 steps

Ingredients

1/4 lb unsalted butter
1/4 cup olive oil
3 minced garlic cloves (1 tbls.)
1/2 - 1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaf (or 1/4 tsp. dried)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cups chicken stock, preferably homemade (or veg. stock)
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated parmesan cheese
flour
olive oil
butter, for frying

Directions

1

["Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.", "Off the heat, stir in the Parmesan.", "Pour into a 9x13x2\" pan